Ingredients

• 150g/5½oz lamb neck fillet
• sliced
• ½ romero pepper
• sliced
• 1 clove garlic
• sliced
• 1 tsp chilli flakes
• 1 tsp ground coriander
• 100ml/3½fl oz vegetable stock
• 1 tsp Tabasco sauce
• 2 tbsp of butter
• 3 tbsp brown sugar
• 1 packet of baby leeks
• 1 tbsp red wine vinegar
• 25g/1oz dark chocolate
• grated
• 3 tbsp Greek yoghurt

Directions

• For the spiced lamb
• sear the slices of lamb in a hot frying pan until lightly browned on both sides. Add the pepper and garlic and cook for 3-4 minutes.
• Add the chilli flakes and ground coriander and stir. Pour in the vegetable stock and simmer for 10 minutes.
• For the sweet and sour leeks
• melt the butter and brown sugar together in a pan until a caramel forms.
• Add the baby leeks and cook for 3-4 minutes
• or until soft. Add the red wine vinegar and cook for a further minute.
• To serve
• place the lamb on a warm plate and serve the leeks on the side. Top with the grated chocolate and Greek yoghurt.